This Salmon Wellington is a perfect alternative to meat this Easter. It is also a perfect meal for a Mother's Day Brunch, needing nothing more than a salad and a glass of crisp white wine as an accompaniment.
I served it up on Palm Sunday. We had an early Easter Celebration as the Angel Face and her parents will be on vacation on Easter Sunday. We are still celebrating but wanted to gather family together early, not only for them but because our Max from Germany was in town and that deserved a celebration!!
I made a Dill Whipped Cream to go alongside the Salmon Wellington. It was lovely. Unfortunately, we had 20 guests that I served buffet style and I failed to get any photos of the Salmon plated with the Cream.
You don't have to make the Dill Whipped Cream, the onion and dill topping the salmon inside the pastry lends plenty of flavor, but the whipped cream lends a bit of elegance to this dish.
I love when a dish that looks so stunning and impressive is so very easy to make. I'm sure your family and friends will be just as impressed as mine......and they never need know that it took only moments of your time.
Salmon Wellington with Dill Whipped Cream
- 1 T. olive oil
- 1/4 c. butter
- 1 lg. Vidalia onion, thinly sliced
- salt and pepper, to taste
- 1/2 c. dry rose wine
- 3 t. Dijon mustard, divided
- 2 T. chopped dillweed fronds, divided
- 2-3 lb. skinned salmon fillet
- 1 pkg. frozen puff pastry, thawed
- 1 large egg, beaten
- 1 c. heavy cream
- Heat oil and butter in large skillet over medium heat. Add the onions, season with salt and pepper, and cook stirring frequently until caramelized golden brown, about 15 minutes.
- Increase heat to medium high, add the wine and 2 teaspoons of the Dijon mustard. Cook and stir until liquid evaporates. Remove from heat. Stir in 1 Tablespoon of the dill and set aside to cool completely.
- Unfold both pieces of pastry and lay onto a lightly floured work surface. Brush one third of one pastry sheet with the beaten egg. Lay the second on the surface overlapping one third over the egg washed third.
- Using a rolling pin, roll the dough, sealing the overlapped section, to a rectangle large enough to completely enfold the salmon fillet.
- Using a slotted spoon, place the onion mixture down the center, lengthwise, of the puffed pastry. Lay the salmon on top of the onions and season with salt and pepper.
- Wrap the salmon in the pastry, using the egg wash to seal seams.
- Place seam side down onto a baking pan covered with parchment or a silicone mat. Brush surface with remaining egg.
- Bake in a preheated 350* oven for 45 minutes, until the pastry is puffed and golden brown. Remove from the oven and allow to rest for 15 minutes before cutting.
- While salmon is resting, place the cream into the large bowl of a stand mixer, fitted with the whisk attachment. Beat at low speed until cream thickens. Add the remaining mustard, remaining dill and a pinch of salt. Increase speed and whisk until stiff peaks form.
- Slice the salmon and serve with the Dill Whipped Cream.
Adapted from a recipe found at This Delicious House
Fat (grams)14.92 g
Sat. Fat (grams)6.57 g
Carbs (grams)2.44 g
Fiber (grams)0.24 g
Net carbs2.2 g
Sugar (grams)1.65 g
Protein (grams)16.13 g
Sodium (milligrams)92.91 mg
Cholesterol (grams)80.04 mg